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Squid

Explore 33 recipes, 15 videos, and more

Calamares Jarochos

Other Ideas:
Appetizers, Mexican, Salsas
Ingredients
  • 2 cups all-purpose flour, plus more for coating rings
  • 2 teaspoons baking powder
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 2 extra-large eggs, lightly beaten
  • 2 cups Mexican beer (Tecate)
  • Canola oil, for frying
  • 1 1/2 pounds fresh squid, cleaned, rinsed well, and cut crosswise into 1/8-inch rings
  • 2 limes, cut into wedges
  • Salsa Ranchera
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Mario's Seafood Salad

Ingredients
  • 6 slices baguette
  • 3 cloves garlic, cut in half lengthwise, plus 2 cloves, thinly sliced
  • 8 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 cups dry white wine
  • 3/4 teaspoon red-pepper flakes
  • 24 Prince Edward Island mussels
  • Juice of 1/2 lemon, lemon reserved
  • 1 pound calamari, cleaned, cut lengthwise into 1/4-inch strips, tentacles left whole
  • 1/2 pound jumbo lump crab meat
  • 1 two-pound lobster, steamed, chilled, shelled, and cut into 1-inch pieces
  • 1 red bell pepper, roasted, peeled, and julienned
  • 1 green pepper, roasted, peeled, and julienned
  • 2 tablespoons red-wine vinegar
  • 2 bunches chives, cut into 1-inch pieces
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon pink peppercorns
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Stuffed Calamari

Other Ideas:
Breadcrumbs, Main course
Ingredients
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1/2 large onion, finely chopped
  • 2 poblano chiles, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons unsalted butter
  • 2 cups fresh breadcrumbs
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 15 to 18 small whole calamari bodies, tentacles removed (about 1 pound)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 (14-to-16-ounce) can whole tomatoes, lightly crushed by hand
  • Coarse salt and freshly ground pepper
  • Creamy Polenta
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Fideua Negra with Allioli Verde

Ingredients
  • 1 1/2 pounds cleaned calamari (bodies and tentacles), rinsed and dried
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 cups fideo noodles or angel-hair pasta, broken into 2-inch pieces
  • 2 cups fish stock or clam juice
  • 4 sachets (4 teaspoons total) squid ink
  • 3 tablespoons unsalted butter
  • 2 shallots, grated on the fine holes of a box grater
  • 2 garlic cloves, grated on the fine holes of a box grater
  • 1 ripe tomato, grated on the coarse holes of a box grater
  • 1/4 teaspoon smoked sweet paprika
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • Allioli Verde, for serving
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Calamari Salad

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Thomas Keller's Mediterranean Bass with Squid, Fennel, and Tomatoes

Ingredients
  • 8 small squid (about 8 ounces), cleaned, tentacles trimmed and reserved, bodies halved lengthwise
  • Milk, for soaking
  • 12 baby fennel bulbs, trimmed
  • 2 cups Thomas Keller's Shellfish Broth Thomas Keller's Shellfish Broth
  • Coarse salt and freshly ground white pepper
  • Extra-virgin olive oil
  • 4 cloves garlic, unpeeled, smashed
  • 4 sprigs fresh thyme
  • 8 pieces Thomas Keller's Tomato Confit Thomas Keller's Tomato Confit, halved lengthwise
  • Canola oil
  • 4 large or 8 small pieces bass fillet (1 1/2 pounds total), pinbones removed
  • 1 tablespoon finely chopped fresh parsley
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Paella

Ingredients
  • 25 bone-in, skin-on chicken thighs
  • 1/4 cup olive oil
  • 1 1/2 tablespoons paprika
  • Coarse salt and freshly ground black pepper
  • 8 large tomatoes
  • 3 red bell peppers, cut into quarters, stemmed, seeded, and ribs removed
  • 3 green bell peppers, cut into quarters, stemmed, seeded, and ribs removed
  • 2 tablespoons saffron
  • 8 cups homemade or store-bought chicken stock
  • 3/4 cup cognac
  • 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 1/4 pounds haricots verts, trimmed and cut into 1 1/2-inch pieces
  • 2 onions, chopped
  • 1/4 cup finely chopped garlic
  • 2 1/2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 25 jumbo shrimp, peeled and deveined
  • 2 1/2 dozen littleneck clams, scrubbed
  • 3 dozen mussels, scrubbed
  • 3 pounds white rice
  • 2 (10-ounce) packages frozen lima beans
  • 4 cups fresh or frozen peas
  • 1/2 cup freshly squeezed lemon juice
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Super Squid Linguine

Ingredients
  • 14 ounces squid, cleaned, cut lengthwise to open into flat pieces, scored, and sliced crosswise into 1/4-inch strips, plus 8 whole squid bodies, cleaned
  • 1 pound linguine
  • 1/2 cup plus 2 tablespoons olive oil
  • 3 cloves garlic, finely sliced
  • 1 to 2 fresh red chiles, seeds removed and finely chopped
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 3/4 cup frozen peas
  • 1/2 cup white wine (optional)
  • Sea salt and freshly ground black pepper
  • 1 lemon (optional)
  • 1/4 cup plus 1 teaspoon fresh mint leaves, chopped
  • Mixed greens, for serving
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Sauteed Calamari with Tomatoes, Basil, Raisins, and Pine Nuts

Ingredients
  • 4 cloves garlic
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced salted anchovies
  • Pinch of crushed red pepper flakes
  • One 32-ounce can crushed tomatoes, drained and juice reserved
  • 1 tablespoon capers
  • 1 bunch basil leaves
  • 3 tablespoons pine nuts, toasted
  • 3 tablespoons golden raisins
  • Coarse salt and freshly ground black pepper
  • 1 1/2 pounds squid, cleaned, tentacles removed and trimmed, and bodies cut into very thin rings
  • 8 slices baguette, cut on a bias
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh flat-leaf parsley
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Roasted Calamari with Garlic, New Potatoes, and Chickpeas

Ingredients
  • 1 1/4 pounds new potatoes (about 11), halved if large
  • Coarse salt
  • 1 3/4 pounds calamari (bodies and tentacles), rinsed and dried
  • 1 cup canned, drained chickpeas, rinsed
  • 1/2 cup pitted green olives
  • 1/4 cup fresh oregano, coarsely chopped, plus more for garnish
  • 8 garlic cloves, minced
  • 1 teaspoon cumin seeds, toasted or ground, or 1 teaspoon ground cumin
  • 3/4 teaspoon smoked sweet paprika
  • Freshly ground pepper
  • 6 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
  • 3/4 cup water
  • 1/4 cup fresh lemon juice
  • 8 ounces day-old rustic bread, crust removed, bread torn into 2-inch pieces
  • Lemon wedges, for serving
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